Short Description
These Heath Bar Chocolate & Toffee Coffee Cake Muffins are the perfect sweet treat for breakfast or dessert. The moist, fluffy cake is loaded with the irresistible crunch of Heath or Skor bar bits, creating a delightful combination of chocolate and toffee flavors. The streusel topping adds a touch of warmth with cinnamon and nutmeg, making these muffins an indulgent, satisfying bite.
Why You’ll Love This Recipe
These muffins bring together the best of both worlds: rich coffee cake and candy bar indulgence. The streusel topping with bits of Heath bar adds a sweet and crunchy texture, while the cake is soft, moist, and slightly tangy from the yogurt. The combination of spices like cinnamon and nutmeg gives them a cozy flavor, perfect for pairing with a cup of coffee. Whether you’re making them for a special occasion or a simple treat, these muffins are guaranteed to impress!
Ingredients
Streusel:
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly ground nutmeg
- ⅛ teaspoon salt
- ¼ cup (½ stick) unsalted butter, chilled
- ¾ cup Heath or Skor bar bits, or any other crumbled chocolate and toffee candy bar
Cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- ¼ teaspoon freshly ground nutmeg
- ¾ cup (1 ½ sticks) unsalted butter
- 1 ⅓ cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups plain 2% or whole yogurt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Streusel:
- In a medium bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and ⅛ teaspoon salt.
- Cut the butter into ½-inch pieces and work it into the brown sugar mixture with a pastry cutter or your fingers until it resembles coarse meal.
- Stir in the Heath or Skor bar bits, ensuring they’re evenly distributed.
For the Cake:
- Preheat the oven to 350°F. Coat a 1½ muffin tin (18 cups) with cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and nutmeg.
- In another large bowl, cream together the butter and granulated sugar until fluffy using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition. Then, beat in the vanilla extract.
- Alternately fold in the dry ingredients and yogurt, starting and ending with the flour mixture. Be careful not to overmix the batter.
- Fill each muffin cup one-third full with batter. Using half of the Heath bar streusel mixture, generously top the batter.
- Add the remaining batter to the muffin cups, and top with the rest of the streusel.
- Bake for 15-18 minutes, rotating the pans halfway through, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 15 minutes before removing them to cool completely on a wire rack.
Servings and Timing
- Servings: 18 muffins
- Total Time: 45-50 minutes
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
Variations
- Add-ins: For a different texture, try adding chopped nuts, like walnuts or almonds, to the streusel topping.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
- More Chocolate: Add a handful of mini chocolate chips into the batter for an extra chocolatey flavor.
Storage/Reheating
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: These muffins freeze well. After they’ve cooled, wrap them individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature when ready to serve.
- Reheating: Reheat in the microwave for 15-20 seconds or in the oven at 350°F for 5-7 minutes for a freshly baked taste.
FAQs
1. Can I use regular chocolate chips instead of Heath bar bits?
Yes, you can substitute with regular chocolate chips or even toffee chips for a similar texture and flavor.
2. Can I make these muffins without the streusel topping?
Yes, while the streusel adds a lovely texture and flavor, you can skip it and simply bake the muffins as is.
3. Can I use a different yogurt?
Yes, you can substitute plain non-fat Greek yogurt with any other type of yogurt, including flavored or non-dairy alternatives.
4. How do I prevent the streusel from sinking into the batter?
Tossing the candy bar bits with a tablespoon of flour, as instructed, helps them stay suspended in the streusel and prevents them from sinking into the muffin batter.
5. Can I use non-chilled butter for the streusel?
It’s best to use chilled butter for the streusel to ensure the right texture. Softened butter may cause the streusel to become too greasy.
6. Can I use low-fat butter in this recipe?
Yes, you can substitute with low-fat butter, but the texture and flavor might be slightly different. It’s best to use unsalted butter to control the salt content.
7. Can I make these muffins ahead of time?
Absolutely! These muffins store well and are perfect for make-ahead breakfasts or snacks. You can bake them the night before and enjoy them the next day.
8. How do I know when the muffins are done?
The muffins are done when they’re golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Can I use other spices in this recipe?
Yes, you can experiment with other spices like cinnamon or cardamom for a different flavor profile. Just keep in mind that the amount of spice should complement the sweetness of the muffins.
10. Can I use a muffin tin with fewer cups?
If you only have a 12-cup muffin tin, you can use that as well, but the baking time may need to be adjusted. Check the muffins earlier to prevent overbaking.
Conclusion
These Heath Bar Chocolate & Toffee Coffee Cake Muffins are a decadent yet comforting treat that combines the flavors of chocolate, toffee, and warm spices. With a light, fluffy texture and the perfect balance of sweetness, they’re perfect for breakfast, dessert, or any time you need a satisfying snack. The streusel topping adds that extra special touch, making these muffins truly irresistible!
Print
Heath Bar Chocolate & Toffee Coffee Cake Muffins
- Total Time: 45-50 minutes
- Yield: 18 muffins
- Diet: Vegetarian
Description
These Heath Bar Chocolate & Toffee Coffee Cake Muffins are the perfect sweet treat for breakfast or dessert. The moist, fluffy cake is loaded with the irresistible crunch of Heath or Skor bar bits, creating a delightful combination of chocolate and toffee flavors. The streusel topping adds a touch of warmth with cinnamon and nutmeg, making these muffins an indulgent, satisfying bite.
Ingredients
½ cup brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon freshly ground nutmeg
⅛ teaspoon salt
¼ cup (½ stick) unsalted butter, chilled
¾ cup Heath or Skor bar bits, or any other crumbled chocolate and toffee candy bar
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
¼ teaspoon freshly ground nutmeg
¾ cup (1 ½ sticks) unsalted butter
1 ⅓ cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 ½ cups plain 2% or whole yogurt
Instructions
- For the Streusel: In a medium bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and ⅛ teaspoon salt.
- Cut the butter into ½-inch pieces and work it into the brown sugar mixture with a pastry cutter or your fingers until it resembles coarse meal.
- Stir in the Heath or Skor bar bits, ensuring they’re evenly distributed.
- For the Cake: Preheat the oven to 350°F. Coat a 1½ muffin tin (18 cups) with cooking spray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and nutmeg.
- In another large bowl, cream together the butter and granulated sugar until fluffy using a hand mixer or stand mixer.
- Add the eggs one at a time, beating well after each addition. Then, beat in the vanilla extract.
- Alternately fold in the dry ingredients and yogurt, starting and ending with the flour mixture. Be careful not to overmix the batter.
- Fill each muffin cup one-third full with batter. Using half of the Heath bar streusel mixture, generously top the batter.
- Add the remaining batter to the muffin cups, and top with the rest of the streusel.
- Bake for 15-18 minutes, rotating the pans halfway through, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 15 minutes before removing them to cool completely on a wire rack.
Notes
- Add-ins: For a different texture, try adding chopped nuts, like walnuts or almonds, to the streusel topping.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make these muffins gluten-free.
- More Chocolate: Add a handful of mini chocolate chips into the batter for an extra chocolatey flavor.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
